Turkey tom ka gai

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• Betty

  15 January 2010

  Betty rated this recipe

  

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• Lauren Ricci

  10 May 2010

  Lauren Ricci rated and commented on this recipe

  

  My favourite Thai soup after travelling Thailand and discovering it. This recipe is really tasty and versatile, I added chopped peppers and green beans that I had lying around. I also left it vegetarian and it was delicious. I used egg noodles as thats what I had in the cupboard. I added a teaspoon of green thai curry paste too....yummy.

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• Lauren Ricci

  10 May 2010

  Lauren Ricci commented on this recipe

  Added chestnut mushrooms sliced up too!

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• Samantha

  31 December 2010

  Samantha rated and commented on this recipe

  

  We used lemon instead of lime. Should have used lime. Also rice noodles are a must. Egg are too robust for this soup which is quite delicately flavoured.

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• rubyroo33

  09 June 2012

  rubyroo33 rated and commented on this recipe

  

  Pak choi works well instead of mange tout

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• Anne-Marie

  19 June 2012

  Anne-Marie rated and commented on this recipe

  

  Changes � I used raw meat, sliced it fairly finely and threw it in a couple of minutes before serving as that�s all that�s needed to cook it. Also I didn�t bother with the mange tout or the noodles. You can if you wish, or sliced mushrooms or bok choi. I don�t bother as I just like the flavour of the broth. And I don�t like light coconut milk so I don�t use it, I use full milk. I also chucked in all the chilli at once and didn�t reserve any for garnish. This has to be one of my favourite dishes ever.

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• Whiffmeister

  07 January 2013

  Whiffmeister rated and commented on this recipe

  

  Worked beautifully but I increased the stock level and kept the coconut milk the same. I didn't have mange tout but used some finely sliced shallots instead which made the broth even tastier with the added sweetness. It's now a firm favourite in the household and I shall be repeating this many times

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• Cassandra Lane

  19 January 2013

  Cassandra Lane rated and commented on this recipe

  

  I made this with leftover chicken and it was delicious. I think the key ingredient is the stock and I'd recommend making your own from a leftover chicken as it gives a lovely rich flavour to the broth. I'll make again using fish stock and prawns for variety.

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• Representin

  29 April 2013

  Representin rated and commented on this recipe

  

  Great basis for a recipe - easy to mix up with whatever veg is around at the time; savoy cabbage, broclli, mushrooms etc. Added lots of hot chillies to give it some extra punch!

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Ingredients

• 50g flat rice noodles
• 1 x 400ml tin half-fat coconut milk
• 300ml chicken stock
• a small chunk root ginger , shredded
• 1 stalk lemongrass (woody outer leaves discarded), chopped
• 1 red chilli , shredded
• 200g cooked turkey or chicken breast, shredded or sliced
• 50g mange tout , shredded
• 1 lime , juiced
• 1 tsp brown sugar
• 1 tbsp fish sauce
• a handful coriander leaves

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 20 minutes

Ingredients

• 50g flat rice noodles
• 1 x 400ml tin half-fat coconut milk
• 300ml chicken stock
• a small chunk root ginger , shredded
• 1 stalk lemongrass (woody outer leaves discarded), chopped
• 1 red chilli , shredded
• 200g cooked turkey or chicken breast, shredded or sliced
• 50g mange tout , shredded
• 1 lime , juiced
• 1 tsp brown sugar
• 1 tbsp fish sauce
• a handful coriander leaves

Per serving

473 kcalories, protein 39g, carbohydrate 29,1g, fat 23,7 g, saturated fat 18,5g, fibre 0,7g, salt 3,32 g

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